Slow Cooker
Dump and Go Pot Roast with Carrots
Sour Cream Mashed Potatoes and Peas
Ingredients
- 1 (4-lb) boneless chuck roast (or use rump roast)
- 1 tsp salt
- 1 tsp pepper
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 (14-oz) can beef broth
- 1 tsp dried thyme
- 6 large carrots, thinly sliced
Instructions
- Sprinkle roast with salt and pepper. Place in a 5-or 6-quart slow cooker.
- Add onion, garlic, broth, and thyme. Cover and cook on LOW 6 hours.
- Add carrots. Cover and cook 1 hour longer or until roast and carrots are tender.
- Shred meat with 2 forks before serving.
- (Reserve 4 cups shredded beef for Creamy Beef Pita recipe). Serve remaining pot roast with carrots.
Side Dish Ingredients
- 2 (24-oz) pkg refrigerated mashed potatoes
- ½ cup sour cream
- 1 cup frozen green peas
Side Dish Instructions
- Cook mashed potatoes according to package directions.
- Combine potatoes and sour cream in a serving bowl; stir.
- Cook peas according to package directions; drain and stir into potatoes. Season with salt and pepper.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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